Here we have another recipe using our Low Carb Vegan Flatbread. This time we have an oriental twist to our offering. We are using our flatbreads as noodles!!!! Who thought you could have low carb noodles that are gluten free? Told you, we are dreaming up different ways to use this versatile flatbread.
- 2 TReat Low Carb Vegan Flatbread
- 2 medium free range eggs
- 1/2 cup chopped spring onions
- 1 tsp chopped fresh ginger
- 2 cloves chopped fresh garlic
- 1 cup veggies of choice (eg mushrooms, carrots, green beans etc)
- 1 tbs fish sauce
- 1 tbs coconut aminos (or soya sauce)
- 10 deveined raw prawns
- salt and pepper to taste
- 1 tsp oil (to cook eggs)
- 1 tbs oil to cook sauce
Roll up a cooked Low Carb Vegan Flatbread and cut it into thin slices
Heat up a wok and add the oil for the eggs
Break the eggs into the pan, scramble it up and cook till its firm. Set it aside
Clean pan and heat up the oil for the sauce
Add the spring onions, ginger and garlic till its softened
Add the optional veggies, fish sauce and coconut aminos and continue to cook
Add the raw prawns and cook till the prawns are pink
Add the cooked eggs and cook till most of the liquid has evaporated.
Now add the noodles.
NOTE: If you add the noodles when the sauce is too liquidy, the noodles will become soggy as it will sponge up any liquid
Season with salt and pepper to taste
Enjoy with a squeeze of lemon.